At the moment, I’ve got a thing about guacamole… Traditionally, this Mexican style dip is eaten with tortilla chips, but you can skip the chips when you are eating low-carb and use it for much more.
- Use it as topping for chilli, for example.
- Or cut up red peppers into strips for an easy starter.
- And then there is my all-time favourite – a thick dollop topping a good burger…
I can’t claim authenticity for my recipe, but it is pretty delicious and full of good-for-you ingredients – raw garlic and avocado. Try not to eat it all at once.
Guacamole – makes roughly one cup/container
- 1 large, ripe avocado*
- 1 clove garlic, crushed
- 1 medium tomato, finely chopped
- 1tsp fresh lemon juice
- ½ to 1 chilli, chopped finely**
- 1-2tbsp mayonnaise or Greek yoghurt
- Salt and pepper
- Cut the avocado in half and remove the stone. Place in large bowl and sprinkle with the lemon juice. Add the garlic, tomato, chilli and mayonnaise or yoghurt. Mash well with a fork until the whole mix is combined.
- For a smoother dip, use a hand blender to process. If you used mayonnaise, you probably won’t need to add salt, but you will need salt to season if you have used yoghurt.
- The dip doesn’t last very long so use it up within one to two days.
*To ripen an avocado quickly, place it in a brown paper bag with an apple or a banana, or ripen it in the microwave. Prick it and cook it for 20-second bursts on high until it softens.
**Chilli is an individual preference. I love strong spices so I would add the whole chilli, seeds and all. For a milder taste, de-seed the chilli and use a mild one.
Pic thanks to Wikipedia.